Sunday, cool weather. Fall is coming. This dish is amazing for greens left in fridge for sunday brunch or lunch. Greens could be vegetables or herbs, maybe both. At Asma Yaprağı-Alaçatı, we tried 2 different versions: with okras and with chard. What we cooked is the one that we learnt at Zeytinbağ, one of the delicious recipes of Erhan Şeker’s culinary workshops: clean all greens, vegetables. Chop them and mix together. Then add little bit cheese (like feta or gruyere), egg, little bit tarhana, olive oil. Put it in oven for 20 minutes. Your dish full of greens ready for late lunch or brunch on sunday.